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Curried Sweet Potato & Peanut Soup

  • 35 m
  • 40 m
Lauren Grant
“In this flavorful soup recipe, sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick broth punctuated by notes of garlic and ginger. We love peanuts for their inexpensive price and versatile flavor. They're also a great source of protein—1 ounce has 7 grams.”

Ingredients

    • 2 tablespoons canola oil
    • 1½ cups diced yellow onion
    • 1 tablespoon minced garlic
    • 1 tablespoon minced fresh ginger
    • 4 teaspoons red curry paste (see Tip)
    • 1 serrano chile, ribs and seeds removed, minced
    • 1 pound sweet potatoes, peeled and cubed ( ½-inch pieces)
    • 3 cups water
    • 1 cup "lite" coconut milk
    • ¾ cup unsalted dry-roasted peanuts
    • 1 (15 ounce) can white beans, rinsed
    • ¾ teaspoon salt
    • ¼ teaspoon ground pepper
    • ¼ cup chopped fresh cilantro
    • 2 tablespoons lime juice
    • ¼ cup unsalted roasted pumpkin seeds
    • Lime wedges

Directions

  • 1 Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.
  • 2 Stir in garlic, ginger, curry paste, and serrano; cook, stirring, for 1 minute. Stir in sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.
  • 3 Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in cilantro and lime juice. Serve with pumpkin seeds and lime wedges.
  • Tip: You can find red curry paste in the Asian section of many grocery stores, packaged in a small glass jar.
  • To make ahead: Refrigerate soup for up to 3 days. Reheat before serving.
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